Ingredients – Serving 36
¾ cup of almond butter
1 ½ cup (150 g) confectioner sugar
¼ cup (55 g) softened butter
½ cup (10 g) puffed rice cereals
½ cup (15 g) cornflakes
1 pinch of salt
1 à 2 teaspoon of water
1 ½ cup (225 g) Artisan Dark Chocolate Baking Drops for the coating
In a large bowl, combine the almond butter, icing sugar and softened butter until the mix is smooth. If the mixture is too hard, add 1 or 2 teaspoons of water.
Gently stir in the cereals. The mixture should be firm enough to shape balls.
Using a spoon, roll the mixture into teaspoon-sized balls and place them on a parchment paper on a plate.
In a microwavable bowl, melt half of the dark chocolate, 30 seconds intervals. Be careful not to burn the chocolate. Add the rest of the chocolate and stir until smooth. If some big pieces are not melting, heat it up for a few more seconds in the microwave. The mixture should not be warmer than your inner wrist temperature if you put a drop on it.
Dip the truffles entirely in the chocolate and gently place them back on the parchment paper. Garnish with some sprinkles and place in the fridge to set.